Tart Cherry Crumb Pie

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Several years ago, my family had a family reunion in Traverse City, Michigan.  It was a beautiful place and here's a little known fact for you: Traverse City is the "Cherry Capital of the World" and you better believe that we took full advantage!! 😅🍒

I'm a big fan of all fruits but cherries are at the top of my list of favorites.  I love all things cherry - and all types of cherries: Bing, Black, Ranier, Morello, Armena, Maraschino and Dried Cherries.  And I stand by the claim that a cherry garnish on any drink makes it taste ten times better. 🍹 

I'm not sure how the topic of favorite pie flavors had never come up in our nearly 32 years of marriage but I was shocked to find out only recently that one of my husbands preferred pie flavors is ... CHERRY! 😳   I would have bet money on the fact that apple pie was his favorite but now that I know that he likes cherry pie - I'll make cherry pie. 😂 

Tart Cherry Crumb Pie
Filling
2 pounds frozen tart cherries, thawed
1/4 cup cornstarch
2 Tablespoons lemon juice
1/2 teaspoon almond extract
2/3 cup sugar
1/2 teaspoon salt

Crust
3 Tablespoons ice water
2 Tablespoons sour cream
1 1/4 cups flour
1 1/2 teaspoons sugar
1/2 teaspoon salt
8 Tablespoons butter, cold

Topping
1 1/4 cups flour
2/3 cup brown sugar
8 Tablespoons butter, melted
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda

Transfer cherries and juice to a strainer set over a measuring cup.  Press to release 1 cup juice.   

Mix together ice water and sour cream for crust. 

Process flour, sugar and salt in food processor.  

Pulse in butter until crumbly.  

Drizzle in ice water mixture and process until dough forms a ball. 

Shape dough into a disk.  Wrap in plastic wrap and refrigerate 1-48 hours.

Roll dough into a 12" circle.  Fit into a 9" pie plate.  

Trim edges to 1/2" overhang on sides.  Crimp.  Wrap in plastic wrap and chill 1 hour.  

Stir together topping ingredients.  Refrigerate. 

Combine 2 T. cornstarch and 2 T. cherry juice. 

Bring 2/3 cup cherry juice to a boil.  

Whisk in lemon juice, almond and cornstarch mixture. Cook 1 minute.  ​

Whisk together sugar, salt and 2 T. cornstarch.  

Add drained cherries and toss to coat. 

Stir in thickened cherry juice mixture.  

Spread into chilled crust. 

Distribute topping over cherry mixture.  

Bake pie on foil lined baking sheet for 1 hour at 375.  Cool at least 4 hours. 

Ciao!

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